Questions on Greek Yogurt Starter

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• From Alicia at 5/4/13 11:19 PM
  • I was readint about heirloom cultures, and it appears that they should have many different strains of bacteria in them. Your cultures were even suggested on several of these sites. However, all the heirloom varieties you sell only contain two strains of bacteria. Why is this? Are there different tpea of bacteria within each strain? I am new to making yogurt so I would like to learn as much as possible! Thank you for taking the time to answer my question.
  • For more information and a listing of the species of bacteria contained in our yogurt starters, see the chart at the bottom of this page: http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture
    
    Each heirloom culture only contains two strains of bacteria, but they're different strains for each culture. The bacteria combinations give results which are characteristic of each type of yogurt.
    
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• From Julie at 4/7/13 4:01 PM
  • I just activated my greek yogurt starter yesterday, and have my first batch of yogurt in my yogurt maker right now. Yesterday, I didn't cover the starter and it formed a skin on top. Today, I put the lids on the jars hoping that it wouldn't get that skin on top. Which way do you recommend? Also, if I only want to make 4 jars at a time, should I wrap them in a towel to keep the temp right in the yogurt maker?
    Your site is great and very informative. Thanks for your help!
  • Hi Julie
    
    Whenever I heat milk, if I don't stir enough, I get a skin on it. Milk, in general, can get a skin. That could be what is forming on the yogurt.
    
    Another thing to consider is that milk when heated longer or to a higher temp is more likely to get a skin.
    
    The skin really isn't a problem and can be removed or stirred in.
    
    I hope that helps
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• From Rachel at 3/9/13 5:54 PM
  • Are there instructions on how to keep the culture if I take a break from making yogurt? What do I do if I go on an extended vacation?
  • Look for instructions on how to take a break from making yogurt here:
    
    http://www.culturesforhealth.com/safely-holding-starter-cultures-vacation#yogurt_buttermilk_starters
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• From Diane Basinger at 1/15/13 11:08 AM
  • I want to use the Greek yogurt starter with raw milk. Do I need to use the starter each time I make a batch or can I do the self perpetuating method?
  • The Greek starter can be used with raw milk. You will use the powdered starter with your initial batch, then make a pasteurized mother culture to use as the starter for subsequent batches to make raw milk yogurt. Please read here for more information: http://www.culturesforhealth.com/raw-milk-yogurt-video
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• From Kay at 11/14/12 1:06 PM
  • The ingredients say it contains milk. Pasteurized or non-pasteurized, or would that matter in this state?
  • It is pasteurized milk. But, that really does not make a difference in the dried powder.
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• From Ellen at 7/18/12 10:50 PM
  • Does the yogurt starter have kosher certification? If so (hopefully!), what company provides the certification?
  • The Greek is not kosher however, we do have two yogurt starters that are certified kosher: http://www.culturesforhealth.com/kosher-yogurt-starter-mild.html and http://www.culturesforhealth.com/kosher-yogurt-starter-traditional.html They are certified Circle K Kosher Dairy by ok.org
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• From Lindsay at 6/29/12 12:43 AM
  • Can this be used with Goats milk well ?
  • Yes, the Bulgarian Yogurt Starter can be used with goat milk. This page has wonderful information about choosing milk for your yogurt: http://www.culturesforhealth.com/choosing-milk-for-making-yogurt
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• From Joe Polizzi at 5/13/12 4:58 PM
  • With the starter there are there instructions on ways
    to make yogurt with out a yougrt maker?
  • You need a way to maintain a temperature of 110°, you will find suggestions in this article http://www.culturesforhealth.com/maintaining-temperatures-culturing-yogurt
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• From Ellen at 5/1/12 2:14 PM
  • Which of your starters would work best with skim milk? I'm really watching my fat intake and buy only non-fat yogurt when I purchase a commercial product. I'd like to make my own, but keep the fat down. Other than straining, is there any way to ensure a nice thick texture?
  • You can use thickeners such as agar agar etc. to make your yogurts thicker.
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• From Kathy at 5/1/12 2:10 PM
  • I have a question about making greek yogurt using raw cow's milk. The greek yogurt starter instructions state to use 1-2 cups raw milk, heat it to 160, let it cool down and then add one packet of the culture. Then, put it in the yogurt maker for about 5-8 hours. This creates a "mother" culture. I would then use a part of this mother culture to make my yogurt. This mother culture has to be remade every 7 days, according to the directions. The directions also state to only use a part of this mother culture to make yogurt as using part of the yogurt I've made as a starter will weaken the bacteria.
    
    Here's the question. Your website states that this $12.99 product will product virtually unlimited amounts of Greek yogurt but I don't see how since: 1. a new mother culture has to be made every 7 days and 2. I can only use the original mother culture as the culture starter in each yogurt batch, and 3. There's only 2 packets in this box. Could someone please explain this to me? I must be missing something.
    
    Thanks.
  • You will be using the previous mother culture to make your next mother culture. Once you make your first mother culture, you no longer need the powder starter. You simply use the previous mother starter to make a new mother starter.
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